Topic: What's Cookin'? (Read 94964 times)

Mongrel · « **Reply #800 on:** April 13, 2011, 01:37:13 PM »

Shinra, Fort, R^2, cooks of les forumz, I need your assistance.

Do any of you know good sources for particular cookbooks online? .PDF, text, whatever?

I wanted to maybe pick up this one, but wanted to see the recipes first. Of course, finding the whole text would be even better, but I'll settle for previews that at least give me a reasonable indication of the recipes within.

Fortinbras · « **Reply #801 on:** April 13, 2011, 04:56:10 PM »

A while ago I scanned Tony Bourdain's Les Halles cookbook for a friend. Bistro stuff. Not extremely fussy, really good food. Can send you that if you like. It's not in PDF form, just a fat stack of numbered images. As for other books, afraid I've had the same problem. It's a bitch to shell sixty bucks for a cookery book you've never even had a look inside.

TA · « **Reply #802 on:** April 13, 2011, 05:10:27 PM »

Hell, I'd like a copy of that if he doesn't.

Norondor · « **Reply #803 on:** April 13, 2011, 06:33:26 PM »

yes also

Fortinbras · « **Reply #804 on:** April 13, 2011, 06:41:50 PM »

Right! The Les Halles book o' cookery, as promised. There's hardly a recipe in it I haven't made and found to be excellent. It's not particularly vegetarian friendly, but one has to expect that going into anything written by Bourdain. Great introduction to stockmaking and general prep at the start of the book, wonderful list of suppliers in the back.

Mongrel · « **Reply #805 on:** April 13, 2011, 07:24:49 PM »

Awesome. FORT-IS-a-BRO

Fortinbras · « **Reply #806 on:** April 18, 2011, 05:19:09 PM »

HELP! I know BITTER MELON can be sliced thin and eaten raw or stir fried, and it goes with rich meats, and it looks like it'd be a pretty good marital aid, but does anyone know in greater detail what the incredible hell's usually done with this?

Please answer before whateverthehell Party of the Century is buries this post forever! Posts other than Party of the Century are a metaphor for nearly all human endeavor: potentially meaningful but near instantaneously buried under the humongous, amalgamous message of the prevailing media.

Niku · « **Reply #807 on:** April 18, 2011, 05:27:45 PM »

It tastes pretty awesome with stir fried beef but that is really all that I know.

Fortinbras · « **Reply #808 on:** April 18, 2011, 05:51:07 PM »

I've been thinking "treat it like any green vegetable," but I'm not sure of that approach. Chinese food confuses me sometimes. All my training tells me "DON'T let garlic take on colour, that shit get nasty" but I've had too many Chinese dishes with toasted garlic that were A-MA-ZING to follow that unquestioningly anymore.

Just made myself withdrawal-shakes level hungry for chili crab.

Niku · « **Reply #809 on:** May 16, 2011, 05:56:26 AM »

Getting back on the oatmeal wagon. Half cup of steel cut oats, cup of water, pinch of salt. Soak overnight in rice cooker with timer set to be ready for the morning. Sprinkle of brown sugar, dash of Kashi crunch for texture, and sliced strawberries. The breakfast of champions.

Büge · « **Reply #810 on:** May 25, 2011, 06:33:32 AM »

http://messythrillinglife.blogspot.com/2008/04/cast-iron-skillet-cookies.html

I HAVE TO FIND A VEGAN RECIPE FOR THIS

teg · « **Reply #811 on:** July 13, 2011, 12:27:10 PM »

Two weeks ago, I finally realized that you can put a ton of shit in instant ramen.

Last week, I learned how to make these:

Today, I learned how to make these:

I am pleased with my exponential progression of cookery.

François · « **Reply #812 on:** July 13, 2011, 03:00:31 PM »

Dang, that got me to google vol-au-vent recipes, but almost every last one starts with "go get some vol-au-vent at the store". Did you make everything them from scratch, or did you have to buy the... uhh, how do you say that in English... the shells? Because those look delicious!

Beat Bandit · « **Reply #813 on:** July 13, 2011, 04:09:43 PM »

Those are totally Pepperidge Farm shells. I use 'em myself for a potpie-esque dish.

teg · « **Reply #814 on:** July 13, 2011, 04:30:16 PM »

They're actually Tenderflake.

Everything else is all me, though, and it's about 50% "I have no idea what I'm doing so I'm going to just wing it. I have no fucking clue how to prepare mushrooms OR chicken. The recipe didn't even call for peas. I just tossed 'em in like a motherfucker.

also I really need to buy a proper dining table, huh?

François · « **Reply #815 on:** July 13, 2011, 05:09:29 PM »

If you've got a modicum of talent for cooking, after a while of eating both what works and what doesn't you really do develop a sort of instinct for tastes that go well together, and written recipes become starting points, and then mere suggestions.

first steps, larger world, etc. etc.

R^2 · « **Reply #816 on:** July 13, 2011, 08:59:54 PM »

You can do a pretty good Vol-au-Vent with frozen puff pastry and a couple of round/biscuit cutters. And you don't want to make your own puff pastry.

Mongrel · « **Reply #817 on:** July 14, 2011, 07:23:47 AM »

Say, question. We made a pot roast here and it had two problems: 1: Got a little too dry (not inedibly so) and 2: The vegetables-to-meat ratio was skewed far too much in favour of meat.

What I'm planning is to just eat through the leftovers until we run out of vegetables, then chop up the remaining meat and make a beef & mushroom stew. My question is: What the best way to make a beef gravy when you're NOT just cooking meat (and thus producing it naturally). Obviously packet gravies are nasty. Should I just get some beef stock or consommé and dash in a little flour? This is not a project that anyone should really expend too much effort on.

Basically I was thinking I would just simmer beef, mushrooms, and onions in the sauce (so maybe it should also be a little watery to cook down and to better hydrate the leftover beef?).

Büge · « **Reply #818 on:** July 14, 2011, 07:51:03 AM »

Quote from: Mongrel on July 14, 2011, 07:23:47 AM

Say, question. We made a pot roast here and it had two problems: 1: Got a little too dry (not inedibly so)

Then stop hiding it in the walls.

Mongrel · « **Reply #819 on:** July 14, 2011, 08:48:59 AM »

Quote from: Büge on July 14, 2011, 07:51:03 AM

Quote from: Mongrel on July 14, 2011, 07:23:47 AM
Say, question. We made a pot roast here and it had two problems: 1: Got a little too dry (not inedibly so)

Then stop hiding it in the walls.

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Author Topic: What's Cookin'? (Read 94964 times)